Рецепт Toasted Almond Coconut Cream Poke Cake

by Midnight Baker

A poke cake with tons of coconut and almond flavor! Two Great Flavors Toasted almonds and toasted coconut are two of my favorite flavors. Any time I’ve had guests, these flavors were the most popular, and I’ve made a lot of desserts because in years past, I’ve had lots of “company.” When I ran my dog rescue, I’d often have 15-20 people staying for dinner the day we had adoption day. I love cooking for a crowd so I’d look forward to these weekends. Not only did we place great dogs with great families, but breaking bread with people I loved who worked with us was an added bonus. Everyone looked forward to the dessert, and anything with coconut or almonds was always enjoyed. Add More Flavor I generally doctor any cake mix I use. This recipe is no exception, but the only doctoring I did here was add almond extract. Another one of my cake mix hacks is replacing any water that is called for with evaporated milk and water. I didn’t use this trick in this cake, but I used it in my Tropic Isle Coconut Cake. I’m sure this substitution would work in this cake. It will give the cake more body. Proof Of The Pudding Coconut cream instant pudding mix is used in this poke cake. I can find this easily in all my stores, but understand some people cannot find it in theirs. No worries! You can substitute vanilla instant pudding and add either flaked coconut or coconut extract to it. Another great substitution would be chocolate pudding mix–with nothing added to it. YUM! The Recipe Toasted Almond Coconut Cream Poke Cake   Save Print Prep time Cook time Total time   Author: Judith Hannemann Serves: 12 Ingredients 1 box (2-layer size) white cake mix (plus all ingredients listed on the box to make the cake) PLUS 1 tsp almond extract 1 pkg coconut cream instant pudding mix (use directions for pie filling) 8 oz (1 tub) of whipped topping ½ cup toasted coconut ¼ cup toasted sliced almonds Instructions Prepare cake as per package directions but add the 1 tsp of almond extract with the wet ingredients. Use a 13 x 9-inch pan and bake per package directions for that size. Remove cake from oven and cool for 15 minutes. With the handle end of a wooden spoon, poke hoes on the top of the cake, maybe 6 holes across, 10 holes down. I try to make mine look like a peg board with holes about 1-inch apart. Beat pudding mix and milk in a small bowl for 1 minute; pour over top of the cake. Cover and refrigerate for about 4 hours--the longer the better. Ice cake with the whipped topping before serving and cover the topping with the toasted coconut and toasted almonds. 3.5.3208   Yum